Hot-I said Hot-Spaghetti Sauce
Source of Recipe
2 lbs lean hamburger meat
6 12 oz cans tomato puree
1 1/2 bulbs garlic (that's bulbs)
Approximately 2 tablespoons of red pepper, crushed.
Approximately 4 to 6 tablespoons of salt
1 12 oz. can mushrooms (stems and pieces
Fill cooking pot half full with cold water. Tear up hamburger meat into small pieces and add to water. Cook on medium high heat for about 4 hours, adding salt about one half way through at two hours. Add water as needed. It should just cover the meat. At the end of four hours add tomato puree, red pepper and garlic. (Garlic can be crushed with garlic crusher to disperse more evenly.)
Cook another three hours on medium heat, or between simmer and medium heat. A lid on the pot will prevent spatters.
One hour before done add mushrooms, (juice and all.) Cook to desired consistency which totals an hour to an hour and one half.
Serve over Vermicelli (#10) with green olives as garnish and Mozarella cheese sprinkled over top.
Caution-may be habit forming.